Collection of Data to Inform the Implementation of a Discards Ban: Scottish Marine and Freshwater Science Vol 7 No 12

This report describes a trial of self-sampling by fishermen as a means of collecting information on discards. The project was funded by the Scottish Government under the Fishing Industry Science Alliance (FISA) and carried out in partnership with the Shet

7 Appendix

Example of the Sample Record Sheets issued to skippers.

Example of the Sample Record Sheets issued to skippers.

Further Information

  • Please collect a sample consisting of two boxes of discards from the specified haul.
  • If you are unable to sample the specified haul please sample the next one.
  • Fill three boxes at intervals with whatever is being discarded from the catch.
  • Please ensure that the samples include all the fish being discarded as they come off the end of the belt (do not just pick out certain species or sizes of fish).
  • Space the samples out so that the discards from all parts of the catch are sampled (for example, fill one box after 1/3 of the catch has been processed and one box after 2/3).
  • Put NAFC Sample labels in each box.
  • Attach an SFPA tag to each box and record the tag numbers on the front of this sheet.
  • Ice the boxes and store them in the hold.
  • The sample should not be recorded in your log book.
  • If you are using the SFA's Discard Tally Book please record the sampled catch in the tally book as normal, and mark that the catch was sampled.
  • Please let us know when you will be landing your catch.
  • When you land please place your sample separately from the rest of your catch.

If you have any queries, please contact:

Ian R. Napier (01595 772308,
or Leslie Tait (01595 772232,

NAFC Marine Centre
University of the Highlands and Islands
Port Arthur
T: 01595 772000

Author: Ian Napier

Project Team: Ian Napier, Leslie Tait, Chevonne Angus.

Contributors: Davie Riley, Frances Sandison, Jenny Wilson, Leanna Henderson, Luke Batts, Mark Hamilton, Pablo Trueba Boluda, Paul MacDonald


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